Zucchini Bundt Cake

This zucchini Bundt cake is made with grated zucchini and pineapple for a lovely moist cake. Finish with a simple white glaze for a beautiful presentation.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 439 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts
• 4 eggs
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 cup confectioners' sugar
• 1 cup vegetable oil
• 1 (8 ounce) can crushed pineapple, drained
• 2 cups grated zucchini

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan.

Step 2

Sift flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.

Step 3

Beat eggs and sugar in a large bowl until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour and 20 minutes. Cool for 30 minutes.

Step 5

To make glaze: Combine confectioners' sugar and milk in a small bowl until smooth and runny. When cake has cooled, pour glaze over cake.